Leftover Chicken Risotto

This dish is so simple, so quick, uses mostly items that you have the cupboard/fridge/freezer and is ideal if you have a bit of chicken left over from Sunday roast.  So here it is if you haven’t planned your Monday night tea yet.

Serves 4


  • Butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice
  • 1 large glass white wine (optional but it does add a little je ne sais quoi)
  • 1.5l chicken or vegetable stock, heated to simmering
  • 1 large handful frozen peas, defrosted (although if you’re in a rush and forget, just bung ’em in a little earlier than suggested – they’ll cook in the stock!)
  • Cooked chicken, torn into strips, no skin
  • 50g Parmesan, grated

The How To

  • Melt a knob of butter in a large pan, add the onion and garlic and cook  slowly until soft and translucent.
  • Stir in the rice until coated with butter.  It should become a little see-through.
  • Add the wine and stir until evaporated.  Breathe in the aroma – luuurrrrvvvvlllyyy!
  • Add the stock a ladle at a time until the rice is cooked but still with a little bite.  Make sure you keep stirring so the rice doesn’t stick to the pan.
  • Add the peas and chicken in the last 5 minutes of cooking to heat through.
  • Stir in the Parmesan and add some black pepper when serving to taste, plus a few sprigs of parsley (if you have them!)

If you want to be super fancy, why not make a couple of parmesan chips to go on the side?

Simply heat a small non-stick frying pan.  Then drop some grated parmesan into the pan, in a chip like shape.  Wait about 5 minutes before peeling them off, they should be golden and crisp – you can roll them into a shape if you fancy too; then place on your serving plate – lovely!

image from foodnetwork.com

One thought on “Leftover Chicken Risotto

  1. Pingback: Waste not, Want not « ahumblehousewife

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